Love that chef-y touch of toasted sesame seeds on your salad? It’s easy to bring out the rich, toasty goodness of any seed.
This short slide show shows the few quick steps from raw seeds to golden, rich flavor. Start with a handful in a cold frying pan over medium flame. I use a cast iron skillet.
If you have a strong arm and a pan with a slick bottom, toss the seeds as chefs do. If a few seeds spit at you, turn your burner down a notch or two. At first, you won’t see much happening. Then all of a sudden, you’ll notice some seeds turning color. Do not walk away from the pan, or you’ll scorch them. Keep stirring until all the seeds are nicely golden.
Refrigerate any you don’t use right away in an air-tight jar. Sprinkle them on your oatmeal in the morning, or take them to work to liven up your lunch.
Garnish a stir-fry or salad, even a cheesy casserole with your toasted seeds. They make anything look a little more dramatic when you serve them. Dramatic too strong? How about pretty. They lend a nice touch, whatever word you use.
And the flavor, of course. Those toasted seeds add nice little bursts of flavor in your mouth when you crunch them between your pearly whites.
If you’d like more quick tutorials like this, tell me so in the comments.